Name: Baked Feta Pasta with Cherry Tomatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 8-12 ounces medium pasta like gemelli, rotini, fusilli; 2 pints cherry tomatoes (20-25 ounces); ½ cup chopped sun dried tomatoes in oil (optional); ¼ cup basil pesto; 2 tablespoons olive oil, plus more for drizzling; ½ teaspoon dried oregano; ½ teaspoon dried parsley; ¼ teaspoon dried thyme; ¼ teaspoon red pepper flakes; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 block 7-8 ounces feta in brine, preferably French feta (100% sheep's milk); 2 cloves garlic, minced; 2-3 tablespoons chopped fresh basil

There’s something magic about mixing creamy, tangy feta with juicy cherry tomatoes in the oven and then tossing it all with pasta. This Baked Feta Pasta with Cherry Tomatoes Recipe delivers that comforting, fresh, and utterly delicious vibe we all crave on busy nights or casual get-togethers.

The image shows a deep white dish filled with pasta mixed in a reddish-orange sauce, with small pieces of tomato and herbs evenly spread throughout. The pasta is twisted and short, covered well in the sauce that has a slightly creamy texture. Fresh green basil leaves are scattered on top, adding a contrast of bright green against the warmer colors. A metal spoon is scooping a portion from the right side of the dish, revealing more pasta packed below the surface. The dish sits on a white marbled surface with a few basil leaves nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Feta Pasta with Cherry Tomatoes Recipe
Top Tip
How to Serve Baked Feta Pasta with Cherry Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Feta Pasta with Cherry Tomatoes Recipe

Why You'll Love This Recipe

I can’t tell you how many times this baked feta pasta has saved dinner for me. It’s straightforward but feels special, with those bursting tomatoes and that rich, creamy feta sauce. Every bite tastes like you spent hours on it, but you’re really done in under an hour — and that’s the kind of win I want in my kitchen.

Effortless elegance: You pop everything in the oven, and it bakes itself while you get other things done.
Creamy, tangy sauce: The feta melts into a luscious sauce with a fresh brightness from cherry tomatoes.
Endlessly customizable: You can swap out pasta shapes, add veggies or proteins, or adjust seasoning however you like.
Perfect balance of flavors: The combination of savory, sweet, and herby notes keeps you coming back for more.

A white rectangular baking dish filled with a baked pasta dish made of twisted pasta shapes mixed with a red sauce that has visible pieces of tomato and herbs. The pasta is coated evenly with the sauce and sprinkled with chopped green basil leaves scattered on top, adding a fresh green color contrast. A silver spoon is placed inside the dish on the right side, partially submerged in the pasta. The surface underneath the dish is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This simple lineup shines because each ingredient brings a unique role to the final dish – from the sweetness of cherry tomatoes to the melty richness of feta cheese to the little hit of herbs that tie it all together. Picking quality ingredients really takes this to another level.

Flat lay of medium gemelli pasta, a cluster of ripe cherry tomatoes on the vine, a small pile of chopped sun-dried tomatoes glistening with oil, a rectangular block of creamy French sheep's milk feta cheese with visible brine, two uncracked brown eggs, fresh garlic cloves unpeeled, a handful of fresh basil leaves, a small white ceramic bowl of vibrant green basil pesto, a small white bowl of golden olive oil, and small white bowls holding dried oregano, dried parsley, dried thyme, red pepper flakes, salt, and black pepper—all arranged symmetrically with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta: I love using medium-shaped pastas like gemelli or fusilli here because their twists catch more sauce with every bite.
Cherry tomatoes: Sweet, ripe cherry tomatoes burst in the oven and form the base of the sauce. Pick the ripest you can find for best results.
Sun-dried tomatoes (optional): They add a punch of deep, concentrated tomato flavor if you’re up for it—but you can skip them too.
Basil pesto: A little pesto adds herbal complexity and a hit of garlicky goodness without extra work.
Olive oil: Use good quality extra virgin olive oil for richness and smoothness.
Herbs and spices: Dried oregano, parsley, thyme, and a touch of red pepper flakes give warmth and subtle heat while balancing the tanginess.
Feta cheese (in brine): This is the star—choose a creamy, brined feta, ideally French or Israeli style, for the perfect melt and flavor.
Garlic: Added after baking to keep that fresh garlic punch without bitterness.
Fresh basil: Tossed in right at the end for bright color and herbal freshness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this baked feta pasta is. Feeling fancy? Toss in some grilled chicken or shrimp. Want to keep it vegetarian but hearty? Add sautéed mushrooms or roasted zucchini. The simple base takes on flavors so well — you really can’t go wrong customizing it.

Variation: Once, I swapped half the feta for cream cheese to tone down the tanginess—resulted in a super creamy, decadent sauce that my kids adored.

Step-by-Step: How I Make Baked Feta Pasta with Cherry Tomatoes Recipe

Step 1: Prep and Prep the Oven Magic

Start by preheating your oven to 425°F. While it warms, toss those cherry tomatoes, sun-dried tomatoes, pesto, olive oil, and all the herbs — oregano, parsley, thyme, red pepper flakes, salt, and pepper — right into your baking dish. Give everything a good stir so the tomatoes are coated in all those lovely flavors. Now push the tomatoes aside just enough to nestle the block of feta smack dab in the center. Drizzle a bit of olive oil over the feta to keep it luscious and help it melt perfectly in the oven.

Step 2: Bake Snapshots and Pasta Timing

Bake uncovered for about 35 minutes, or until the tomatoes are bursting and the feta is soft and creamy-looking. It’s great to set a timer for this because you want that perfect melt without drying out the cheese. While your oven is working its magic, get the pasta boiling in salted water—about 10 minutes before the baked feta is done. This timing is key so the pasta is ready to toss right into that warm, flavorful sauce.

Step 3: Garlic, Basil & The Creamy Mix

Chop the garlic and fresh basil while the feta finishes baking. The second the dish comes out of the oven, add the garlic and basil to the hot mix and stir quickly for about 30 seconds—this lets the residual heat take the edge off the raw garlic, infusing the sauce with that bright aromatic punch. Then, use a spatula to press the feta down into the tomatoes, letting it break apart and create that silky sauce you’re looking for.

Step 4: Combine and Adjust for Perfection

Finally, add your cooked pasta directly into the dish and toss everything together. You might want to add some reserved pasta water a little at a time—this is my favorite trick for getting that creamy sauce to just the right consistency. Taste and tweak the seasoning with more salt, pepper, or red pepper flakes. If the sauce feels too tangy, don’t hesitate to stir in a bit of honey or sugar to balance it out. That’s the kind of secret I learned after a couple of attempts and now swear by.

Top Tip

Through countless batches, I’ve found a few tricks that make this recipe truly shine. These little insights elevate the dish from good to unforgettable every time.

Choosing the right feta: Always opt for a creamy, brined feta made from sheep’s milk, like French or Israeli feta – it melts beautifully and keeps the sauce luscious.
Timing the pasta: Add the pasta to boiling water about 10 minutes before the feta is done baking to make sure everything is hot and fresh when mixed.
Using pasta water: Adding reserved pasta water little by little is my secret for silky sauce texture — don’t skip it!
Fresh garlic at the end: Stirring in minced garlic after baking keeps it bright and aromatic without turning bitter or overpowering.

How to Serve Baked Feta Pasta with Cherry Tomatoes Recipe

Garnishes

I always sprinkle extra fresh torn basil leaves on top just before serving—it adds such fresh color and flavor. Sometimes I drizzle a little more olive oil or add cracked black pepper to finish the dish. A squeeze of lemon can also brighten it up beautifully if you want an extra pop.

Side Dishes

For sides, I like to keep things simple: a crisp green salad with lemon vinaigrette or some roasted veggies like asparagus or broccoli. Garlic bread is a natural partner too, especially if you’re sharing this pasta with friends or family.

Creative Ways to Present

For a casual dinner party, I’ve served this pasta family-style in a beautiful ceramic baking dish right on the table—gets everyone digging in and passing plates around. Another fun idea is to swirl the pasta into neat nests on each plate and garnish with microgreens or edible flowers for a bit of wow factor.

Make Ahead and Storage

Storing Leftovers

I typically let the pasta cool fully, then store it in an airtight container in the fridge. It keeps well for up to 5 days, which is great for quick lunches or dinners later in the week.

Freezing

I haven’t frozen this pasta often because it’s so quick fresh, but if you want to freeze it, I recommend freezing the sauce separate from the pasta to keep textures better. Reheat gently for best results.

Reheating

When reheating leftovers, I add a splash of milk or olive oil to bring back creaminess and avoid drying out the sauce. Microwaving works for single servings, but reheating gently on the stove with a bit of extra liquid is my favorite for larger portions.

Frequently Asked Questions:

Can I use other cheeses instead of feta?

Absolutely! If feta is too tangy for your taste, try half feta and half cream cheese, goat cheese, or even ricotta for a creamier texture. This recipe is forgiving and welcomes substitutions.

What pasta shape works best with the Baked Feta Pasta with Cherry Tomatoes Recipe?

Medium-shaped pastas like gemelli, rotini, and fusilli are ideal because they catch the sauce well. But feel free to use what you have—larger tubes or even bows work fine too!

Can I make this recipe gluten-free?

Yes! Just swap the pasta for your favorite gluten-free variety, or try zucchini noodles or spaghetti squash for a low-carb twist. The sauce itself is naturally gluten-free.

How do I make sure the feta doesn’t dry out in the oven?

Make sure you’re using a feta block packed in brine (not dry or crumbly). Drizzle it with olive oil before baking to keep it moist and creamy as it melts.

Final Thoughts

This Baked Feta Pasta with Cherry Tomatoes Recipe feels like a little slice of cozy comfort wrapped in fresh Mediterranean flavors. It’s quick, forgiving, and endlessly delicious—everything I want when I’m hungry and short on time. I really hope you give it a try; once you do, it just might become your favorite go-to weeknight meal too.